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Predictions of fruit shelf life and quality after ripening: Are quality traits measured at harvest reliable indicators?

Postharvest biology and technology, 2019-07, Vol.153, p.52-60

2019

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Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS)

PloS one, 2017-12, Vol.12 (12), p.e0188918-e0188918

2017

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A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta)

PloS one, 2018-12, Vol.13 (12), p.e0209702-e0209702

2018

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Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Frontiers in plant science, 2021-09, Vol.12, p.681979-681979

2021

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Quantification of Dry Matter Content in Hass Avocado by Near-Infrared Spectroscopy (NIRS) Scanning Different Fruit Zones

Plants (Basel), 2023-08, Vol.12 (17), p.3135

2023

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Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential

PloS one, 2013-01, Vol.8 (1), p.e54079-e54079

2013

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Application of near-infrared spectroscopy for fast germplasm analysis and classification in multi-environment using intact-seed peanut (Arachis hypogaea L.)

Oil Crop Science, 2024-05, Vol.9 (2), p.132-141

2024

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Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

The plant genome, 2022-12, Vol.15 (4), p.e20218-n/a

2022

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Dataset of chemical and near-infrared spectroscopy measurements of fresh and dried poultry and cattle manure

Data in brief, 2021-02, Vol.34, p.106647-106647, Article 106647

2021

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Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass Sensor

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1077-1083

2007

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Application of near Infrared Spectroscopy for Green Coffee Biochemical Phenotyping

Journal of near infrared spectroscopy (United Kingdom), 2014-01, Vol.22 (6), p.411-421

2014

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Caractérisation des miels de l’océan Indien par spectrométrie proche infrarouge : étude de faisabilité

Revue d'élevage et de médecine vétérinaire des pays tropicaux, 2015-06, Vol.67 (3), p.130-132

2015

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Robust NIRS models for non-destructive prediction of mango internal quality

Scientia horticulturae, 2017-02, Vol.216, p.51-57

2017

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Discrimination of native wood charcoal by infrared spectroscopy

Química Nova, 2010, Vol.33 (5), p.1093-1097

2010

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Machine learning methods in near infrared spectroscopy for predicting sensory traits in sweetpotatoes

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2024-10, Vol.318, p.124406, Article 124406

2024

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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4782-4792

2024

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Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Food chemistry, 2016-02, Vol.192, p.958-964

2016

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Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations

Food research international, 2018-05, Vol.107, p.675-682

2018

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Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

International journal of food science & technology, 2021-03, Vol.56 (3), p.1491-1501

2021

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Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4793-4800

2024

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Characterisation of the torrefaction of beech wood using NIRS: Combined effects of temperature and duration

Biomass & bioenergy, 2011-03, Vol.35 (3), p.1219-1226

2011

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Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Plant physiology and biochemistry, 2022-01, Vol.171, p.213-225

2022

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4915-4921

2024

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Multi-block classification of chocolate and cocoa samples into sensory poles

Food chemistry, 2021-03, Vol.340, p.127904-127904, Article 127904

2021

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Local partial least squares based on global PLS scores

Journal of chemometrics, 2019-05, Vol.33 (5), p.n/a

2019

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Predictions of fruit shelf life and quality after ripening: Are quality traits measured at harvest reliable indicators?

Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS)

A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta)

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Quantification of Dry Matter Content in Hass Avocado by Near-Infrared Spectroscopy (NIRS) Scanning Different Fruit Zones

Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential

Application of near-infrared spectroscopy for fast germplasm analysis and classification in multi-environment using intact-seed peanut (Arachis hypogaea L.)

Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

Dataset of chemical and near-infrared spectroscopy measurements of fresh and dried poultry and cattle manure

Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass Sensor

Application of near Infrared Spectroscopy for Green Coffee Biochemical Phenotyping

Caractérisation des miels de l’océan Indien par spectrométrie proche infrarouge : étude de faisabilité

Robust NIRS models for non-destructive prediction of mango internal quality

Discrimination of native wood charcoal by infrared spectroscopy

Machine learning methods in near infrared spectroscopy for predicting sensory traits in sweetpotatoes

Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations

Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm

Characterisation of the torrefaction of beech wood using NIRS: Combined effects of temperature and duration

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

Multi-block classification of chocolate and cocoa samples into sensory poles

Local partial least squares based on global PLS scores

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